Recipes
Country-fried cauliflower with gravy mayonnaise
Serves: 2–3
Prep time: 15 minutes
Cook time: 15–20 minutes
Ingredients
For the fried cauliflower
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1 medium cauliflower, cut into large chunks or “steaks”
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120g gluten-free flour or rice flour
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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½ tsp smoked paprika
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1 tsp dried oregano
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½ tsp dried thyme
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1 tsp salt
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½ tsp cracked black pepper
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100–150ml water (to make the batter)
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Vegetable oil, for shallow frying
For the gravy mayonnaise
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150g mayonnaise
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1–2 tsp gravy granules (e.g., Bisto)
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1–2 tbsp hot water (to dissolve)
Method
1. Make the seasoned coating
In a bowl, mix the flour, garlic powder, onion powder, paprika, smoked paprika, oregano, thyme, salt and pepper.
Split this dry mixture into two separate bowls.
2. Make the batter
Take one bowl of seasoned flour and gradually add water, whisking until you have a thick, smooth batter that clings to the cauliflower.
3. Coat the cauliflower
Dip each piece into the dry mix, then into the batter.
For extra crunch, dip back into the dry mix again (double-dip method).
4. Fry the cauliflower
Heat about 1cm of oil in a frying pan over medium heat.
Add the coated cauliflower pieces.
Fry until golden and crisp, around 4–6 minutes per side.
If browning too quickly, finish in the oven at 180°C for 5–10 minutes.
The coating is cooked when bubbling reduces.
5. Make the gravy mayonnaise
Mix gravy granules with hot water to form a thick paste and allow to cool slightly.
Stir 1 tablespoon into the mayonnaise, taste and adjust. Refrigerate until needed.
6. Serve
Plate the crispy fried cauliflower and serve with a generous spoonful of gravy mayo.
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